Community, Product info

Buttery Goodness…[Giveaway]

Ok, so today is nowhere near as hot as it’s been lately. But I guarantee that one of these days soon the temp will be back up somewhere ridiculous and we’ll be staring outside from our air conditioned kitchen windows again. So today, because it’s Friday, we’re giving away something to brighten your kitchen…One Hansen’s butter bell!


This butter bell is a unique way to keep your butter fresh on the counter, soft and ready to spread at any moment! So exciting! It’s got our logo on it, too.

To enter, leave a comment with your answer to this question:

What’s your favorite way to beat the heat?

Post your answer by noon on Friday, August 3. One lucky reader will be selected at random. BUT, please note: the winner will need to pick up their butter bell at the Cedar Falls Outlet or the Waterloo Moo Roo, so please keep that in mind when you enter!

Cooking with the Hansens

Oh, man, it’s hot out there…

I’m staring out my kitchen window at a horrifying sight. My outdoor thermometer is telling me it’s 100 degrees out there. The water sitting on the table next to me is just not going to cut it. This is the kind of day that demands a milkshake. We deserve it! Here are some ideas to get you started. Pick up some Hansen’s ice cream at the Outlet or Moo Roo and laugh at the heat from the comfort of your A/C.


Chocolate ice cream (1/2 pint) with 1/2 cup milk and 1/2 cup peanut butter

Chocolate and coffee ice cream (1 cup each) with 2 Tbs milk and 1/4 cup chocolate chips

Classic strawberry: 1 pint strawberry ice cream, 1/4 cup milk, and 1 cup strawberries

Marshmallow: Broil 8 big marshmallows on foil until browned and blend with 1 pint vanilla ice cream, 1/4 cup milk, 1 tsp vanilla extract, and a tiny pinch of salt

Chocolate ice cream (1 pint) with 2 bananas and 1/4 cup milk

Chocolate or strawberry ice cream (1 pint) with 8 Oreos (or more) and 1/4 cup milk

Chocolate or vanilla ice cream (1 pint) with 1/2 cup milk and 1/2 cup Nutella

Compiled by Disa, who is much more comfortable now that she’s eating ice cream.

Farm animals

It’s More Than Milk

Cow milk provides us with a number of different things. We can use it to make cheese, yogurt, butter and ice cream or we can drink the milk as is. Did you know that, aside from providing our daily dairy intake, cows support our daily routine in many other ways as well? By-products from cows can be found in a number of different items that many of us use every day. These by-products allow us to utilize 99% of every dairy cow! Listed below are some of the ways that cows really do touch us daily.

From Fats/Fatty Acids

  • Candles-made from Stearic Acid found in rendered beef fat.
  • Crayons-made from rendered beef fat. Tallow and Stearic Acid from cattle are used.
  • Chewing Gum-made from Stearic Acid found in rendered beef fat.
  • Shaving Cream-made from Lard found in rendered beef fat.
  • Soaps-made from Stearic Acid found in rendered beef fat.
  • Lipsticks-made from Stearic Acid found in rendered beef fat.
  • Detergents-made from Palmitic Acid found in rendered beef fat.
  • Mouthwash-contains Glycerin and Benzoic Acid found in cattle fluids. 
  • Paints-made from Tallow found in beef fat.

From Hair

  • Paintbrushes

From Hide

  • Sporting Goods
  • Belts
  • Dog Chews

From Collagen-based Adhesives

  • Bandages-adhesives made from blood.
  • Wallpaper-adhesives made from blood.

From Bones & Hooves

  • Fertilizer-made from Bone Meal.
  • Camera Film-made from Gelatin Protein.
  • Marshmallows-contains Gelatin Protein, obtained by boiling skin, tendons, ligaments, and/or bones with water.
  • Gelatin-made from Gelatin Protein.
  • Dice-made from Bone.
  • Glue-made from Gelatin Protein.

Cattle by-products are often used in a number of different life-enhancing pharmaceutical products as well. From the pancreas we can get Insulin to help treat diabetes and Chymotrypsin to aid in the healing of burns and wounds. From the liver we can get Heparin to prevent blood clotting and Vitamin B-12 Extract to prevent B-complex deficiencies. Other notable products include Bone Marrow to treat blood disorders and Iron to treat anemia.

For a complete list and more information about cattle by-products, please visit and

Written By: Christine Schick

Product info

Hansen’s Milk and Homogenization


Most milk sold in stores has two statements on the label: pasteurized and homogenized. “Pasteurized” means that the milk has gone through a heating process to kill bacteria. We pasteurize our milk, as required by state law in order to sell it. We will write a post on that, too, but it will come later. “Homogenized” means that the milk has been processed to break up fat particles and distribute them evenly.

Our milk is NOT homogenized!

Why? Well, first a little background…

When milk is in its natural state, it separates into two “parts”: the fat globules form a cream layer on top, and the fat-depleted liquid full of protein is left below. Homogenization was developed in France (c. 1900) to prevent this separation. Hot milk is pumped through very small holes at super high pressure. This tears the fat globules into smaller pieces that are evenly distributed through the liquid because there is greater surface area for the protein in the milk to stick to. The fat globules in homogenized milk are more protein-heavy than in non-homogenized milk (Source 1, below).

Because enzymes in milk are broken down into much smaller pieces, they are able to enter a person’s bloodstream and potentially injure the arterial walls. The body protects those areas by producing cholesterol which, if done often, can be problematic (Source 4, below). Research shows that when the enzymes enter the blood stream, hardening of the arteries can occur. Non-homogenized milk is left in its natural state and the enzymes are not small enough to enter the blood stream (Sources 2-4, below).

Some research has shown that all this protein on the fat globules can increase the likelihood that homogenized milk will cause allergic reactions. Our bodies react to foreign proteins (in this case, milk proteins from cows) by making histamines and mucus, and sometimes even triggering auto-immune diseases (Sources 2-4, below).

Initially, the reason we chose not to homogenize is because it would have put our milk through another process. We wanted to keep the milk in its most natural state possible. Homogenization also requires more equipment space, time and money in the bottling process. Since it wasn’t required of us, why do it?

Offering non-homogenized (or “creamline”) milk has required some consumer education. All of our milk, even skim, should be shaken before each serving to redistribute the cream that has risen to the top. We have “SHAKE” written on the label under the expiration date to remind customers. Most people are pretty used to it by now.

We now realize the decision to not homogenize has served us — and our customers — well. What a happy side effect to often hear from customers who are lactose intolerant that they are able to drink our milk. Children who cannot tolerate cow’s milk (even organic) are sometimes able to drink Hansen’s milk. This is a big deal, and we are proud to promote health in our community!


  1. On Food and Cooking: The Science and Lore of the Kitchen, by Harold McGee (fantastic book!!), has a chapter on Milk and Dairy Products. It’s available as an e-book.
  2. (compilation of research on both sides of the debate)
  4. Natural News

Hats Off to You!

That’s right. We’re taking our hats off too you, our customer, for making our open house such a huge success! We had an estimated 350 people out to the farm on Saturday for product sampling and trolley rides. If you weren’t there, here’s what you missed out on!

Customers signing up for our drawing at the welcome table.
Sam helps bring in some brats and hot dogs for sampling.
Customers in line for product sampling.
Products sampled.
The trolley making its way to the farm for a tour.
Kids try their hand at milking our wooden cow!

Thanks again to everyone who stopped by and for making our open house a huge success!

Written by: Christine Schick